I’m a big fan of ice cream sandwich cookies. You know the ones that you see all over Instagram? It’s kinda like you get to eat two desserts and nobody will judge you for it (#winning). These coconut lemon cookies are like the healthy version of a sandwich cookie. They’re vegan, refined sugar-free, and 100% raw (aka. you just stick ’em in the freezer).
I did a lot of recipe testing for these cookies. Like, a lot — there was more creative swearing and failed experiments than I plan to admit (did you know that coconut milk and lemon juice curdle together and look like gross cottage cheese? Well, now you do). But finally, I nailed it. And you know what? These coconut lemon cookies are worth the struggle. Bring on the lemon-y goodness.
Coconut & Lemon Sandwich Cookies
Ingredients
Instructions
In a blender, combine oats, cashews, 1/2 cup coconut flakes, and 1/4 cup maple syrup. Pulse on low speed until a crumbly dough forms.
Pour the remaining coconut flakes into a small bowl. Using your hands, roll the dough into eight equally sized flat disks and coat each one in coconut.
Place the coconut cookies in the freezer for 15 minutes, or until firm.
As the coconut cookies freeze, prepare the lemon filling. In a blender, mix together the bananas, lemon juice, and remaining tablespoon of maple syrup until a smooth cream forms.
Using a spoon, stir the lemon zest into the banana mixture.
Remove the coconut cookies from the freezer. Sandwich a tablespoon of lemon-banana filling between two cookies. Repeat for the remaining cookies, then enjoy.
It may be the end of summer (#rip), but these coconut lemon cookies will make you think it’s still June. Whip up a batch and inhale the smell of Banana Boat sunscreen. School? What school? It’s going to be summer forever.